Table of contents:
- Ingredients for Egg Free Strawberry Tiramisu with Ricotta and Cream
- Method for preparing light strawberry tiramisu without eggs with ricotta and cream
Video: Light Strawberry Tiramisu Without Eggs With Ricotta And Cream. Step-by-step Recipe With Photo
Strawberry tiramisu with ricotta and cream is an easy dessert for those who don't like coffee or for some reason have to give it up. If coffee is not in your diet, this is not a reason to give up your favorite dessert, because you can come up with different syrups to soak biscuit cookies, for example, strawberry.
The tiramisu cream in this egg-free recipe is a violation of tradition that many will appreciate. I do not like raw eggs in cream, so I try to get out of this situation in every way - beat the yolks and whites separately in a water bath with sugar, prepare custard. However, it is much easier and faster to add a thickener to the cream, the whipped cream will turn out thick, the cream is very thick and thick, and it takes half the time to prepare your favorite dessert. Ricotta cream is light and low in calories than mascarpone.
You can take "Savoyardi" cookies for tiramisu ready-made, but it is easy to bake it at home, I will share the recipe somehow - this is the simplest dry biscuit.
- Cooking time: 20 minutes
- Servings: 4
Ingredients for Egg Free Strawberry Tiramisu with Ricotta and Cream
- 10 pieces of Savoyardi cookies;
- 250 g of 40% ricotta;
- 200 ml of 20% cream;
- 30 g icing sugar;
- 100 ml strawberry syrup;
- 40 ml of whiskey;
- 2 teaspoons cream thickener
- 100 g fresh strawberries;
- vanilla extract.
Method for preparing light strawberry tiramisu without eggs with ricotta and cream
Pour 20% cream into a deep container, add a cream thickener, a few drops of vanilla extract and a tablespoon of powdered sugar. Whisk the cream for 5 minutes, until it thickens - the whisk marks do not creep on the whipped cream.
Put the ricotta for tiramisu in a separate bowl, add the remaining powdered sugar, beat for a few minutes, the mass should also turn out to be quite fluffy and airy.
Gently mix the cream with cheese - you get a tender, fluffy, light and airy mass, and the fat content will be slightly less than in a traditional dessert.
Pour strawberry syrup into a bowl, add whiskey.
Strawberry syrup for tiramisu is easy to make at home - bring 100 g of sugar and 40 ml of filtered water to a boil, add 100 g of fresh strawberries, boil for 5 minutes, let it brew for 20 minutes. Remove the berries with a slotted spoon, and strain the syrup through a sieve or cheesecloth and cool.
Put 1/3 of the cream on a plate or cake dish. Dip Savoyardi biscuit cookies in strawberry whiskey syrup, put 5 cookies in one row.
Next, put 1/3 of the cream on this row of cookies, on top of 5 more cookies soaked in strawberry whiskey syrup.
Cover the last layer of Savoyardi with the remaining cream. You can fill a pastry bag with an asterisk attachment with cream and place it on the cookies with lush curly balls.
Cut ripe strawberries into thin slices, put a layer of chopped strawberries on top of the tiramisu.
We put the strawberry tiramisu in the refrigerator for 4-5 hours, during which time the biscuit cookies will be well saturated, become tender and moist, the cream will cool and harden.
Serving dessert with a cup of aromatic herbal tea. Bon Appetit!